• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, pat chicken dry with paper towels.
• Cut into 1/2-inch pieces, then season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until golden. (Note: It's okay if chicken doesn't cook all the way through in this step.)
• Transfer to a plate.

• Roughly chop cilantro.
• Finely chop cashews.
• Peel, then mince or grate garlic.
• Peel, then cut onion into 1/4-inch pieces.
• Reheat the same pan over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, cashews, curry paste and half the garlic.
• Season with salt and pepper. Cook for 3-4 min, stirring often, until onions soften slightly.

• Add tikka sauce, chicken, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water. Stir to combine.
• Cover and cook for 8-10 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**

• Meanwhile, to a small bowl, add remaining garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine. 
• Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
• Bake flatbreads in the middle of the oven for 4-5 min, flipping halfway through, until slightly toasted.

• Remove curry from heat, then stir in cream.
• Fluff rice with a fork. Divide between plates, then spoon curry over top. 
• Sprinkle with cilantro.
• Serve garlic flatbreads alongside.

If you've opted to get organic chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.